APPLE PIE PANCAKES
Imagine the sweet, comforting taste of apple pie transformed into stacks of fluffy, golden pancakes that melt in your mouth! Packed with warm spices like cinnamon and nutmeg, each bite feels like a cozy hug. Topped with tender, caramelized cinnamon apples and a drizzle of maple syrup (or a dollop of whipped cream if you’re feeling indulgent), these pancakes are the ultimate way to bring a touch of fall to your breakfast table. Whether you’re serving them for a lazy weekend brunch or a weekday treat, they’re simple to make, bursting with flavor, and absolutely impossible to resist!
APPLE PIE PANCAKES
My family adores pancakes, and while we usually stick to the classic combo of fluffy pancakes topped with fresh berries and a drizzle of maple syrup, I love switching things up with new flavors.
Lately, I’ve been on a bit of an apple kick (partly inspired by the big bag of apples a neighbor kindly shared with us), so I thought, why not channel all that apple goodness into a new pancake recipe? It turned out to be the perfect excuse to combine two of my favorite things—apples and cozy breakfasts!
TIPS FOR THE BEST HOMEMADE PANCAKES
- Don’t Overmix the Batter
Stir until just combined! Overmixing can make your pancakes dense and chewy instead of light and fluffy. A few lumps are totally fine.
- Let the Batter Rest
Let the batter sit for 5-10 minutes before cooking. This helps the gluten relax and makes your pancakes rise better.
- Use the Right Pan Temperature
Preheat your pan over medium heat. Too hot, and the outside will burn while the inside stays raw; too cool, and they won’t get that golden color.
- Flip at the Right Time
Watch for bubbles forming on the surface of the pancake and edges looking set before flipping. Resist the urge to flip too early!
- Don’t Press the Pancakes Down
Let them cook undisturbed after flipping. Pressing them flattens the air bubbles and takes away their fluffiness.
INGREDIENTS YOU NEED:
- Fresh Apples
- Brown Sugar
- Unsalted Butter
- Heavy Cream
- All-purpose flour
- Baking Powder
- Baking Soda
- Cinnamon
- Ginger
- Nutmeg
- Vanilla
- Eggs
- Milk
- Maple Syrup for garnish
STORAGE AND FREEZING
To store pancakes, allow them to cool completely before placing them in an airtight container or wrapping them in plastic wrap. They can be kept in the refrigerator for up to 3-4 days.
For longer storage, freeze the pancakes by laying them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Frozen pancakes can be stored for up to 2 months. When ready to enjoy, reheat them in the microwave for 20-30 seconds for soft pancakes, pop them in the toaster for a slightly crisp edge, or warm them in the oven at 350°F (175°C) for 8-10 minutes for larger batches. This way, you’ll always have pancakes ready to go for a quick and delicious breakfast!
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
To see more recipes and behind-the-scenes, follow along on Youtube,Instagram&Tiktok!
APPLE PIE PANCAKES
Ingredients
FOR THE PANCAKES
- 190 g all-purpose flour
- 25 g granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 large egg
- 300 ml buttermilk
- 1 pack vanilla sugar
- 2 tbsp unsalted butter melted
- 1 large apple grated
FOR THE APPLE FILLING
- 2 apples chopped
- 1 tbsp unsalted butter
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 cup heavy cream
- Maple Syrup for serving
Instructions
- To make the apple filling, in a pan, add in the butter, apples, spices and let it cook till soft. Add in the heavy cream and let it sit and simmer. Add in 1 tsp of cornstarch if it is not thick enough. Set aside
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined (a few lumps are okay).
- Fold in the grated apple. Let the batter rest for 5-10 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour 1/3 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes until golden brown.
- Spoon the spiced apple topping over the pancakes.
- Drizzle with warm maple syrup and serve immediately.